Recipe courtesy of JJ Johnson
Recipe courtesy of JJ Johnson
Watch how to make this recipe.
Hot Links
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 10 g
- Cholesterol
- 18 mg
- Sodium
- 770 mg
Hot links are a delicious combination of spicy, firm and mouth-watering in a sausage. In my opinion, they are best served on bread with some onions smothered with tangy barbecue sauce.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 10 g
- Cholesterol
- 18 mg
- Sodium
- 770 mg
Ingredients
Directions
- Preheat a large grill pan over high heat until almost smoking.
- Put the hot links split-side down on one side of the grill pan and grill over medium-high heat until some char marks appear, 4 to 5 minutes per side.
- Meanwhile, brush the other side of the grill pan with canola oil. Add the onions and grill, tossing with tongs occasionally, until softened and golden brown, 10 to 15 minutes.
- Add the garlic, paprika, cayenne and cloves to the onions and cook, stirring constantly, 1 minute.
- Reduce the heat to low. Add the ketchup, brown sugar, vinegar, lemon juice, 1/3 cup water, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring frequently to make sure the bottom doesn’t burn, until tender, 15 minutes.
- Put the buns, split-side down, on the grill pan and grill until lightly toasted, 30 seconds per side.
- Serve the hot links in the toasted buns, smothered with the barbecued onions.
